Ingredients with Measurements:
- 1 cup of dried chickpeas, soaked overnight
- 1 pound of ivy gourd, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of garam masala
- 2 tablespoons of vegetable oil
- 2 cups of water
- Salt to taste
- Fresh cilantro for garnish
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. Rinse the soaked chickpeas and place them in a pressure cooker or slow cooker with 2 cups of water. Cook until tender, about 20-25 minutes in the pressure cooker or 4-6 hours in the slow cooker.
2. In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the sliced ivy gourd and sauté for 5-7 minutes until they are tender.
6. Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for 2-3 minutes until fragrant.
7. Add the cooked chickpeas along with their cooking liquid to the skillet. Mix well and let it simmer for 10-15 minutes until the flavors are well combined.
8. Add salt to taste and garnish with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Fat: 9g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
Substitutions for ingredients:
- Ivy gourd can be substituted with green beans or okra.
- Dried chickpeas can be substituted with canned chickpeas.
Variations:
- Add diced tomatoes for a more tomato-based curry.
- Add coconut milk for a creamier curry.
- Add diced potatoes for a heartier curry.
Tips and tricks:
- Soak the chickpeas overnight for a faster cooking time.
- Use a pressure cooker for a quicker cooking time.
- Adjust the spice level to your liking by adding more or less red chili powder.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve with rice or naan bread.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side of cucumber raita or yogurt.
Suggested side dishes:
- Basmati rice
- Naan bread
- Cucumber raita
Troubleshooting advice:
- If the curry is too thick, add more water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chickpeas until they are tender to avoid any foodborne illnesses.
Food history:
- Ivy gourd is a tropical vegetable commonly used in Indian and Southeast Asian cuisines.
Flavor profiles:
- This curry is spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian